It's the height of oyster season in South Carolina's Lowcountry. Try out this recipe we first shared in 2017 for smoked oysters with creme fraiche and saltines.
It comes from celebrated Charleston chef Mike Lata's menu at The Ordinary, and seeks to recreate a California campfire experience.
"Success finally came when we ditched the pre-shucked jug oysters from Virginia, instead using the premium oysters that we serve on the half shell at the restaurant," Lata told The Post and Courier in 2017. "I find that one of the remarkable things about this dish is the texture of the finished oyster."
Ingredients12 Saltine crackers1 tablespoon unsalted butter, melted1/4 teaspoon Old Bay seasoning1/2 cup creme fraiche1/4 teaspoon finely grated lemon zest1 dozen fresh oysters2 to 3 cups rock salt1 cup hickory chips, soaked in cold water1 tablespoon finely chopped heart of celery, leaves included2 teaspoons minced shallots1 teaspoon finely chopped chives1 tablespoon fresh lemon juice1 tablespoon extra-virgin olive oilHot sauce, for serving Food South Carolina is known for its restaurant scene. But what are the state's most iconic dishes? By Parker Milner [email protected] Directions
Preheat the oven to 375 degrees. Place the saltine crackers on a parchment-lined baking sheet. Brush both sides with melted butter and bake until golden brown, about 5 minutes. Remove from oven and immediately sprinkle with Old Bay seasoning. Let cool.
Whisk together creme fraiche and lemon zest and refrigerate.
Prepare a charcoal grill. While the grill heats, partially shuck the oysters, removing the top shell but leaving the oyster attached to the bottom shell. Fill a pie tin with an even layer of rock salt (make sure it's a pie tin that you don't mind getting dirty) and nestle the oysters into the rock salt so they are level.
Food These 4-ingredient biscuits are flaky, rich and were a favorite of the late Sen. Fritz Hollings Nathalie Dupree/The Post and Courier archives
When the coals are smoldering, push to one side of the grill then scatter the soaked wood chips over the top. Replace the grill grate and set the pie tin on the side of the grill, away from the coals. Cover and smoke at 150 degrees for 15 minutes, until the oysters plump and the edges start to curl.
When cool enough to handle, shuck oysters completely into a bowl. Gently fold in celery, shallots, chives, lemon juice and olive oil. Cover and chill for at least 30 minutes or up to overnight. Serve with saltines, creme fraiche and hot sauce.